Since I’ve introduced my tailor made “ONEonONE” trainings in the Food & Home Magazine, I am rather busy and booked long in advance .

This in a way makes it much easier to manage bookings and prepare training as those who attend this kind of training are either professionals or very passionate about baking.

Because I am continously baking and transmiting skills and techniques, I thought it will be good if I update my own skills and add some new trends and techniques to my curiculum which will be a plus for my clients.

Baking is an exact science therefore needs accurate knowledge. I will be learning the following:

• French techniques
• Organisation and methodology
• New recipies
• Developping new textures, tastes and flavors
• Improving the visual aspects and the design
• Using top professional equipment

THE PROGRAM INCLUDES :

Revision of traditional French pastry

Classics with a modern twist

Contemporary tarts

Trendy entremets

Chocolate and confectionery

Fashionable plated desserts

Latest trends in ice creams and sorbets

Viennoiserie and Bread

Catering (savory verrines, petits fours, etc.

I have decided while training this French summer, to share with you my daily experience and pictures of what I will learning and tasting, so watch this space for an exciting experience and some good tips.